Mexican Stuffed Peppers Recipe: A Flavorful and Easy Delight

When it comes to cooking, few dishes offer the perfect blend of heartiness, flavor, and visual appeal like Mexican stuffed peppers. Picture this: bright, colorful bell peppers packed with a savory, spiced filling, topped with gooey, melted cheese. If you’re looking for a dish that’s both impressive and easy to prepare, you’ve come to the right place! Let’s dive into a recipe that will become your go-to for weeknight dinners or special occasions.

What Makes Mexican Stuffed Peppers So Special?

There’s something magical about combining the rich, earthy flavors of Mexican spices with tender vegetables. Stuffed peppers provide a complete meal in one package: protein, carbs, and veggies all neatly wrapped in a vibrant pepper shell. Plus, they’re incredibly versatile—you can customize the filling to suit your taste and dietary needs.

Ingredients for Mexican Stuffed Peppers

Here’s everything you’ll need to create this mouthwatering dish.

Main Ingredients

Ingredient	Quantity	Notes
Bell peppers (large)	5	About 12 cm/4.5 inches tall
Olive oil	1 tbsp
Onion (chopped)	1	Use brown, white, or yellow onion
Garlic (minced)	3 cloves	Freshly minced for better flavor
Ground beef (lean)	350g (12oz)	Substitute with ground turkey if needed
Tomato paste	1/4 cup	Adds richness
Chicken broth (low sodium)	1 1/4 cups (315 ml)	Substitute with vegetable broth
Rice (uncooked)	1/2 cup	Use long or medium grain
Corn kernels	1 cup	Fresh, frozen, or canned
Green onions (sliced)	1 cup	Red onion works as well
Mozzarella (shredded)	1 1/2 cups (150g)	Adjust for more or less cheesiness
Water	1/2 cup	To maintain moisture while baking

Mexican Spice Mix

Spice	Quantity
Cayenne pepper	1/2 tsp
Dried oregano	1 tbsp
Cumin	2 tsp
Coriander	2 tsp
Onion powder	1.5 tsp
Salt	3/4 tsp

Optional Toppings

• Guacamole
• Sour cream
• Fresh cilantro, finely chopped

Step-by-Step Instructions to Create Mexican Stuffed Peppers

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F) to ensure even cooking.

Step 2: Prepare the Peppers

1. Using a small knife, cut around the top of each bell pepper at a downward 45-degree angle.
2. Remove the tops and seeds, creating a hollow cavity.
3. If the peppers don’t sit flat, carefully trim the bottoms (without cutting through).
4. Arrange the peppers snugly in a baking dish.

Step 3: Cook the Filling

1. Heat the olive oil in a large skillet over high heat.
2. Add the chopped onion and minced garlic, cooking for about 2 minutes until fragrant.
3. Stir in the ground beef, breaking it apart as it browns.
4. Add the Mexican spice mix and tomato paste, stirring for about 1 minute.
5. Mix in the rice, corn, and chicken broth. Bring to a simmer, cover, and reduce the heat to medium-low.
6. Cook for 13–15 minutes until the rice is just tender and the mixture remains slightly loose.
7. Stir in the green onions for a burst of freshness.

Step 4: Stuff and Bake the Peppers

1. Spoon half of the filling into the prepared peppers.
2. Sprinkle half the shredded mozzarella on top of the filling.
3. Add the remaining filling to fill the peppers completely.
4. Place the tops of the peppers back on, pour 1/2 cup water into the baking dish, and cover tightly with foil.
5. Bake for 45 minutes.

Step 5: Add the Final Touches

1. Remove the foil and pepper tops, then sprinkle the remaining cheese over the peppers.
2. Return to the oven and bake for another 5–10 minutes until the cheese is melted and bubbly.

Tips for Perfect Mexican Stuffed Peppers

• Choose the Right Peppers: Opt for large, firm bell peppers in vibrant colors for a sweeter flavor.
• Don’t Overcook the Rice: Slightly undercooking the rice prevents it from becoming mushy as it finishes in the oven.
• Customize the Filling: Add beans, diced tomatoes, or spicy chorizo for extra flair.
• Make It Vegetarian: Swap the ground beef for black beans or crumbled tofu.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	370
Protein	22g
Fat	14g
Carbohydrates	37g
Fiber	4g
Sodium	540mg

FAQs About Mexican Stuffed Peppers

1. Can I prepare Mexican stuffed peppers ahead of time?

Yes! You can prepare the peppers and filling a day in advance. Assemble them, cover, and refrigerate. Bake when ready to serve.

2. What’s the best way to store leftovers?

Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

3. Can I freeze stuffed peppers?

Absolutely! Freeze fully cooked peppers in individual portions. Thaw overnight in the fridge before reheating.

4. Are Mexican stuffed peppers gluten-free?

Yes, as long as your spices and broth are certified gluten-free.

5. How do I make these peppers spicier?

Add diced jalapeños to the filling or increase the cayenne pepper for more heat.

6. Can I use a different cheese?

Certainly! Cheddar, Monterey Jack, or a Mexican cheese blend works beautifully.

Conclusion: Bring the Fiesta to Your Table!

Mexican stuffed peppers are the ultimate crowd-pleaser, combining vibrant flavors and wholesome ingredients in one simple recipe. Whether you’re cooking for family, friends, or just yourself, these peppers are sure to impress.

Ready to bring bold Mexican flavors to your kitchen? Try this recipe today and serve it with guacamole and sour cream for the ultimate fiesta experience.

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